Aloo Wadi Subzi

Aloo Wadi Subzi or Aloo Punjabi Wadi Subzi or Aloo Uradi is a traditional curry recipe from north India. It is a spicy gravy enjoyed best with pooris, angakadi or even paranthas.

I miss a lot of things that we get in north India but not easily here in Pune. I got a chance to bring some Punjabi wadi before lockdown and enjoyed this aloo uradi curry then.

The Aloo Wadi Subzi is simple in preparation but has a characteristic taste of being spicy. The spiciness doesn’t come from red chili but is due to the spiciness of the wadi themselves. The wadis are made with lentil and spice mix.

You can use store-bought wadis or you can dry them yourselves. I usually use store-bought as they are specialty available in most neighborhood kirana shops in north India.

An easy flavorful Aloo Punjabi Wadi subzi to keep you warm in winter is a great blessing.

It was the prefect recipe and we really enjoyed with the kachoris. My mother has already asked me to make it again for her when I visit.

Print Recipe

Aloo Wadi Subzi

Aloo Wadi Subzi or Aloo Uradi is a savory subzi made from punjabi wadi with flavorful spice masala. Punjabi Wadi or Uradi is a spicy lentil mix which is formed into small balls or discs and then dried in the sun.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Side Dish

Cuisine: Indian, Vegetarian

Servings: 4

Ingredients

• 1 punjabi wadis ball
• 2 potatoes medium sized
• 2 tomatoes chopped
• 1 tbsp clarified butter
• 2-3 green chilies chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• a pinch asafoetida
• to taste salt
• fresh coriander for garnishing

Instructions

• Peel & wash potatoes. Chop them into bite size pieces.
• Coarsely grind chopped tomatoes into a paste. Set aside.
• Break the wadi into small pieces. Do not grind it, just use your hands to coarsely break it.
• Heat 1 tsp ghee in a cooker and roast the wadi pieces till golden brown. Remove into a bowl and set aside.
• In the same cooker, now heat the remaining ghee. Firstly add asafoetida, then allow cumin seeds to pop.
• Now add remaining spices like turmeric powder, coriander powder and red chili powder. Add chopped green chilli and tomato paste. Cook for 2-3 minutes till tomato paste starts leaving ghee/ oil.
• Now add both potatoes and roasted wadi to the prepared masala. Add 1/4 cup water and salt as per taste.
• Pressure cook for 2 whistles on low flame till potatoes are tender.
• Garnish as desired. Serve hot with chapatis or paranthas.

Notes

1. This is spicy gravy and tastes very well with paranthas.
2. You can use coarsely chopped tomatoes instead of paste if you want.
3. You can add or skip many types of veggies with punjabi wadis like peas, potatoes, gatte etc.